And since the world is celebrating all things pasta today (Hence: World Pasta Day) I decided a fresh take on lasagna was in order. Who says marinara is the only way to go? What about pumpkin? Pumpkin has got to be delicious with ricotta and garlic, I figured, and would be a nice change from the usual marinara and cheese lasagna. What better lasagna can there be for a fall Meatless Monday?
((BTW, (warning – huge digression coming) you know that saying that goes something like “let’s throw it on the wall and see what sticks”? Well, I recently was cooking pasta with a dear old friend of mine, and she never uses a clock or timer. She just takes out a strand, throws it on the wall behind the stove and – If it sticks, it’s done!Â If it falls off the wall, it’s not cooked enough yet.. I always thought that was an old wives tale. But – hey! – since we ARE old wives now, all those Old Wives Tales are now becoming our way of life. And, it really works – pasta that sticks will be a perfect doneness, turns out.))
So, fab foodies, this lasagna was a spectacular success – even with family members that are very Old School about their classic Italian dishes. The rich and creamy cubes of roasted pumpkin with ricotta seasoned with sage and oregano leaves is the best that fall flavors have to offer. I will make this lasagna again and again and again. Even when it’s NOT World Pasta Day.